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Old 02-19-2013, 02:12 AM   #651
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Quote:
Originally Posted by shmafl73

At what point should I add the nutrient? At 2ND ferment or now?
You can go either way, a lot of folks have had great success using the staggared nutrient additions method outlined in the sticky in the mead forum. It's a bit more work but it does work well. My first meads were just 3tsp nutrient up front, that may do ya fine too.


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Old 02-19-2013, 06:10 PM   #652
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Blackberry on top. Apple cyser and raspberry on bottom. Hope these turn out. Used an eau de vie yeast coming close to 20% abv.

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Old 02-20-2013, 08:40 AM   #653
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Mead made from heather honey (very dark and with lots of flavours). Love the resulting colour and it's quite tasty. It's like instant metheglin.
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Old 02-20-2013, 01:38 PM   #654
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Quote:
Originally Posted by gilliam
Mead made from heather honey (very dark and with lots of flavours). Love the resulting colour and it's quite tasty. It's like instant metheglin.
That's gorgeous, is it dry or sweet?
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Old 02-20-2013, 03:07 PM   #655
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Quote:
Originally Posted by mn_brewer_stpaul View Post
Apple cyser.

Attachment 101976
hi, can you please share your recipe for this cyser? I've made two myself, but I would like to compare as these were my first kicks at it.

thanks,
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Old 02-22-2013, 05:01 AM   #656
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That's gorgeous, is it dry or sweet?
It ended up with a final gravity around 1.010. There is some sweetness that creates a very nice balance with the rather spicy flavours.
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Old 02-27-2013, 09:40 AM   #657
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The light cherry cyser. Nice and drinkable, at about 8% ABV.
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Old 02-28-2013, 12:03 AM   #658
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Fall Cyser!!!
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Old 02-28-2013, 03:11 AM   #659
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That's an amazing color! Is it straight apple or is there something else in there as well?
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Old 02-28-2013, 11:32 PM   #660
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It's local wild flower honey with local, fresh apple cider. It turned out wonderfully! I almost want to stare more than drink... ALMOST.


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